Marshmallow Whip Cheesecake Heaven

Marshmallow Whip Cheesecake Heaven is a no-bake, fluffy, and irresistibly creamy dessert that feels like eating a cloud of sweetness. With a buttery graham cracker crust, a light marshmallow-infused cheesecake filling, and plenty of whipped topping, this treat is as dreamy as it sounds.

Why You’ll Love This Recipe

I love how simple yet indulgent this dessert is. It’s light, airy, and sweet—but not heavy—and there’s no oven required. The marshmallow fluff adds a unique texture and flavor that makes the cheesecake extra soft and smooth. It’s one of those desserts I make when I want something that feels luxurious but takes almost no time to prepare. It’s always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Unsalted butter (melted)

• Granulated sugar

For the filling:

• Cream cheese (softened)

• Marshmallow creme or fluff

• Whipped topping (like Cool Whip or homemade)

• Vanilla extract

• Lemon juice (optional, for brightness)

Optional toppings:

• Mini marshmallows

• Crushed graham crackers

• Melted chocolate or chocolate chips

• Fresh berries

Directions

1. I start by mixing graham cracker crumbs, melted butter, and sugar together, then press the mixture into the bottom of a 9×9-inch dish or pie pan to form the crust. I chill it while I prepare the filling.

2. In a mixing bowl, I beat the cream cheese until smooth and fluffy.

3. I add the marshmallow fluff and beat again until fully combined.

4. I gently fold in the whipped topping and vanilla extract, adding a splash of lemon juice if I want a little tang.

5. I spoon the filling over the chilled crust and smooth the top with a spatula.

6. I refrigerate it for at least 4 hours, or overnight, until set.

7. Just before serving, I top it with mini marshmallows, extra whipped topping, or a drizzle of chocolate if I’m feeling fancy.

Servings and timing

This recipe makes about 9 servings (larger pieces) or up to 12 smaller bars.

Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes

Variations

• I’ve made it with a chocolate cookie crust instead of graham crackers for a richer flavor.

• For a fruity twist, I swirl in raspberry jam or top with sliced strawberries.

• I love folding in mini chocolate chips or crushed cookies for extra texture.

• I’ve made individual versions in mason jars or cupcake liners for easy serving.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 4 days. It stays soft and creamy the whole time. I don’t freeze it, as the whipped topping and marshmallow layer can lose their texture after thawing. No reheating is needed—this dessert is meant to be served chilled.

FAQs

Can I use homemade whipped cream instead of store-bought?

Yes. I’ve used homemade whipped cream and it works perfectly—just whip heavy cream with a little sugar until stiff peaks form and use it in place of whipped topping.

Is this dessert very sweet?

It’s definitely sweet, but the tang from the cream cheese balances it nicely. I find it rich and satisfying without being overwhelming.

Can I make this ahead of time?

Absolutely. I often make it the night before I plan to serve it. The flavors settle beautifully overnight, and the texture firms up.

What’s the difference between marshmallow fluff and creme?

They’re essentially the same and can be used interchangeably in this recipe. I just use whichever one I have on hand.

Can I make it crustless?

Yes. I’ve made it in parfait cups without the crust, and it still tastes amazing—just more like a mousse or layered dessert.

Conclusion

Marshmallow Whip Cheesecake Heaven is the kind of dessert I reach for when I want something soft, sweet, and totally no-fuss. It’s light but decadent, easy to make, and perfect for any occasion. Whether I’m serving a crowd or saving a few slices for myself, this cheesecake never fails to bring a little moment of joy to the day.

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